Friday, January 30, 2015

new releases


 

NOW AVAILABLE FOR ORDERING!

                                        
 Chef Series #3- Burnt Citrus Fruit.
R&B Brewing "Chef Series" is a first-of-its-kind collaboration between our head brewer Todd Graham and a select group of acclaimed local chefs. In partnership thy have created beers and dishes with complementary ingredients and flavours especially designed to be enjoyed together.

The chef for the third edition is Robert Belcham (pictured below), head chef and co-owner of Campagnolo on Main and Campagnolo Roma on Hastings.

This mild hopped Extra Special Bitter is ripe with citrus notes brought out with the use of Galaxy hops and the addition of burnt oranges, grapefruits and lemons. It is then filtered through 30 pounds of charcoaled pork bones. 
   



Dead Frog and Fuggles & Warlock Release Collaboration Red Rye IPA

​Aldergrove, BCDead Frog Brewery is pleased to announce the release of "Hyper Combo" Red Rye IPA, the first in a series of collaboration beers with Fuggles & Warlock Craftworks of Richmond, BC. This is the first time Dead Frog has collaborated with another craft brewer to produce a beer.

The beer's name and label are a fighting video game parody. A "combo" is a combination attack involving a string of sequential normal attacks. A "hyper combo" is a more powerful special move consisting of a chain of combos.

"I wanted to make a beer that was malty, yet balanced; strong, but deceivingly so," said Dan "Fuggles" Colyer of Fuggles & Warlock. "Dry-hopping with Citra, Amarillo, and Galaxy gave a burst of citrus aroma that balanced the aggressive bittering very well."

Steve Black, Dead Frog's brewer, enjoyed the partnership with Fuggles & Warlock. "It was a blast working with those guys! My contribution was to add rye, which imparts a spiciness that I really like in beer. It gave the ale an interesting Belgian-like quality."

The Hyper Combo Red Rye IPA is a robust, medium-bodied dark amber ale with the aroma of citrus, bread, and honey. A burst of lemon gives way to tropical fruit, then a tingling spiciness that slowly fades into a dry, lingering finish.

Specifications
Ingredients: water, malted barley, hops, yeast
Malts: 2-Row, Munich, Rye Malt, Carapils, Crystal 80, Crystal 40, Crystal 20, Midnight Wheat
Hops: Citra, Amarillo, Galaxy
ABV: 8%
IBU: 70
Suggested serving temperature: 12-14°C
Recommended glass: IPA glass, Nonic pint, mug
Suggested food pairing: aged Gouda, hot pastrami sandwich, Rogan Josh, Xi'an cumin lamb pulled noodles

The unpasteurized and preservative-free Hyper Combo Red Rye IPA will be available in LRSs in 650ml bottles with a suggested retail price of $6.99. It can be ordered from the LDB using SKU #881631. It will also be available on draught in select pubs and restaurants. Follow us on Twitter @DeadFrogBrewery and @FugglesWarlock for details.

About Dead Frog Brewery
Dead Frog is an independent, award-winning craft brewery in Aldergrove, British Columbia. In January 2006, Derrick and Donna Smith launched Dead Frog with the goal of producing premium quality beer marketed with fun and innovative branding. Today, Dead Frog produces six core brews including the Classic Nut Brown Ale, Seasonal Citrus Wit, and Fearless IPA, along with one limited release beer monthly.

About Fuggles & Warlock Craftworks
Fuggles & Warlock have been gypsy brewing in BC since 2012, working with breweries on both sides of the Canada-US border. This year, Fuggles & Warlock will open their own brewery in Richmond, brewing adventurous beers for craft beer lovers. Following the award-winning Bean Me Up Espresso Milk Stout, Fuggles & Warlock is releasing Shiva Session White IPA and Destiny IPA this month. Keeping beer weird in 2015!

Thursday, January 29, 2015

cask nights

some upcoming cask nights in vancouver:


 
MOODY ALES CASK AT
ROGUE BROADWAY!
 
It's Moody Ales' turn featuring a Black IPA with cold brewed 49th Parallel Roasters Espresso. 6.4% and 70IBU.
 
Date: Wednesday 4th Feb 
Time: 6pm
Location: Rogue Broadway - Broadway & Ash
 
Don't miss out, this one won't last long. Check out what one of PoMo's finest has to offer!
 
Cheers,
The Team at Rogue
  
   Join Our Social Networks!
 
  

Three Rogue Locations!
 
Gastown  
Broadway    
601 W. Cordova 
Waterfront Station 
Vancouver BC 
Ph: 604.678.8000 
 
200 Burrard St. 
Coal Harbour 
Vancouver, BC 
Ph: 604.428.2555 
 
602 W. Broadway 
Broadway & Ash 
Vancouver, BC 
Ph: 604.568.9400 
 


Please be advised that Dead Frog (@DeadFrogBrewery) will have the following upcoming casks:

February 3, 5pm
Tap and Barrel Convention Centre (@TAPconvention)
Stout with blueberries
Ingredients: water, malted barley, flaked oats, hops, yeast, blueberries
Malts: Pale Ale, Cara 60, Cara 20, Crystal, White Wheat, Chocolate, Black, Roast Barley, Flaked Oats
Hops: East Kent Goldings, Willamette
IBU: 24
ABV: 6.1%
Flavours of roasted chocolate and coffee make way for hints of blueberry and a slightly sweet finish.

February 3, 5pm
Tap and Barrel Olympic Village (@TAPvillage)
Classic Nut Brown with hemp
Ingredients: water, malted barley, hops, yeast, hemp seeds
Canadian 2-Row Pale, Caramel, Chocolate, Black Malt, Special B Malt
Hops: Willamette
IBU: 20
ABV: 5%
A surprisingly refreshing dark ale with a wealth of taste sensations roused by roasted malts with hints of chocolate and espresso flavours.

February 10, 4pm
CRAFT Beer Market (@CRAFTbeeryvr )
Hyper Combo Red Rye IPA with Asian pears and Mandarin oranges
Ingredients: water, malted barley, hops, yeast, Asian pears, Mandarin oranges
Malts: 2-Row, Munich, Rye Malt, Carapils, Crystal 80, Crystal 40, Crystal 20, Midnight Wheat
Hops: Citra, Amarillo, Galaxy
IBU: 70
ABV: 8%
A robust medium-bodied dark amber ale with the aroma of citrus, bread, and honey. A burst of citrus, gives way to tropical fruit, then a tingling spiciness that slowly fades into a dry, lingering finish.

Wednesday, January 28, 2015

almost february

as my self-imposed month of cleansing comes to a close i have some thoughts on trying to be a beer person and live without beer for 31 days

first off, let me admit that i didn't make it to 31 days
i chose to have drinks on the 14th and the 15th, then tried to go back on the wagon for the rest of the month
but alas, once you open that darned pandora's box, it's soooo darned easy to find another good reason to drink!

my motives for drinking on the 14th and 15th were pure
the ones since then have not been

on the 14th i went to an about-to-open brewery and tried a sample of each of their beers
this was an opportunity that i didn't feel i could miss out on
that i would be cutting off my nose to spite my face if i was to be stubborn and refuse the time-sensitive offer just because it was january
i had quite a bit of internal debate about the matter
it was not an easy decision to make
in the end, i went with my gut and drank the beers
two weeks later, i have no regrets that i did so

on the 15th breakside brewing was in town with a bunch of sours
i felt i had to go to portland craft and sample them as this opportunity wouldn't come around again at a more morally convenient time
also no regrets on that decision

i did manage to get back on the wagon for a while after that
(and kept to the rest of the dietary restrictions of the cleanse throughout - i didn't allow drinking beer to give me carte blanche to cheat away)
but i fear that the damage to my willpower had been done
i allowed my rubber arm to be twisted a couple of other times for beers i could easily have waited until february to have
for that i do have regret

which leads me to why i don't think i'll be giving up beer for a whole month next year
it is noble to treat one's body as a temple for a month
but it is not practical for someone trying to be the best a beer geek can be
also, i miss the hops
maybe i'm fooling myself, but when i drink hoppy beers my head is happy
as happy as when i take it for a run
and as we all know, drinking hoppy beer is waaay more convenient than going for a run
(not that i plan to quit running, i swear!)

sooooo...
you heard it first here folks!
after many dry januaries i plan to scale back to a 10 day cleanse next year
and enjoy every beer tasting opportunity that comes my way!
i believe that's what a real beer geek does

oh, and i'll see you saturday at the yaletown ipa cask festival
because ipa casks!

Friday, January 23, 2015

cbc website

it is an abundance of riches (or an abundance of me)!
i'm on the cbc website again
(link to just the audio)

Craft beer: 5 ways to sound like an expert

On the Coast's beer columnist Rebecca Whyman's tips on how to learn more about beer

CBC NewsPosted: Jan 22, 2015 3:49 PM PTLast Updated: Jan 23, 2015 12:13 PM PT
Tip #1: drink more beer (AP Photo/Kirsty Wigglesworth)
Tip #1: drink more beer (AP Photo/Kirsty Wigglesworth) (The Associated Press)
           
So you've discovered you like craft beer. Now what?
On the Coast beer columnist Rebecca Whyman has a few tips on how to learn more about craft beer so you can sound like the smartest person at the party — at least when it comes to craft beer.

1. Drink more beer

Keep tasting beers. Keep trying to describe what you're tasting. Notice how the beers pair with foods. These are all things that begin a beer education.

2. Go to a beer tasting

Organizations like CAMRA (The Campaign for Real Ale) offer classes to their members on a variety of topics. Many private liquor stores like Legacy Liquor Store offer tastings as well. Some of these are more formal than others.

3. Visit a brewery

Brewers and staff are great people to talk to about beer. Or go on a brewery tour - see behind the scenes and learn about how beer is made.

4. Read about beer

There are several beer magazines you can subscribe to, Taps magazine and Beer Advocate are both great resources.
Some of my favourite books are:
  • Tasting Beer by Randy Mosher.
  • Man Walks Into a Pub and Three Sheets to the Wind by Pete Brown.
  • Craft Beer Revolution by Joe Wiebe.
  • B is for Beer by Tom Robbins.

5. For advanced learners

If you want to get formal about it, go to beer school. Many colleges and universities have beer and brewing programs. Learn your beer styles and take the test to become a Cicerone or a Certified Beer Judge.
To listen to the full interview, including Rebecca Whyman's beer suggestions for this week, click on the audio labelled: Rebecca Whyman on craft beer education

more on the craft beer trademark "wars"


Trademark Wars: Turning Negatives into Positives 

Saranac and Prism Urge Brewers to Create Win-Win Relationships

 

Utica, NY-It's become a reality in brewing: a brewery crafts a new beer recipe and then is confronted with the impossible task of selecting a unique name. All brewers entered the craft industry for the pursuit of good beer, but now an ever-increasing amount of time and resource are being tied up because of trademarks.

When you have over 3,200 craft breweries vying for names, you can imagine the trouble in coming up with something distinctive. In some cases, breweries only discover that names have been taken when the beer is already on shelves or tap handles. In the worst of these cases, lawsuits ensue and no one benefits.

However, with all the recent trademark excitement, we have found a refreshing reverse in direction and it goes by the name Prism. Saranac released Prism White Ale, a 2014 spring seasonal, without the knowledge that Philadelphia-based Prism Brewing Company had the rights to the name.

"We had one of those, OH NO, moments," Nick R. Matt, Saranac Brand Manager, tells. "I was in an account in Philly when I came across cases from Prism Brewing Company."

"We didn't realize our mistake until fall 2014," says Fred Matt, Saranac President. "By then we had the beer out a whole season and Saranac drinkers had come to know the beer by this name." Fred gave Rob DeMaria, Owner and Head Brewmaster at Prism Brewing, a call to acknowledge the mistake and see what could be done.

"I was really impressed that Fred admitted his mistake," says Rob. "Four years ago when I entered the industry, I remember feeling excited because breweries seemed to be working together for better beer, but over time I saw that this wasn't the case. To have someone like Saranac care and respect our name, gives me hope that breweries can work together. Fred's call renewed my trust."

Fred and Rob believe the trademark issue has distracted the craft industry. "Fred was apologetic and, I thought, why couldn't we both benefit with a partnership," notes Rob. "Saranac could keep the name its customers had come to know, and we could benefit from Saranac's laboratory capabilities. We've even discussed the possibility of a collaboration."

Fred and Rob reached a mutually advantageous relationship by having a dialogue. Imagine the good to come when brewers work together. Both Saranac and Prism Brewing Company challenge the craft industry to work together for the greater good of beer. Better beers won't happen by accident. When the best brewing minds come together, we all win.

Saranac's Prism White Ale is now available in stores and draft lines from January until the end of March. Retail locations can be found using their Find a Beer locator. 

###

F.X. Matt Brewing Company in Utica, N.Y., was founded in 1888. Today, under the leadership of the third and fourth generations of the Matt family, the brewery is celebrating 125 years of brewing. Through a commitment to innovation and brewing excellence, the company has earned a reputation as one of the country's most respected brewers of craft beers, including the Saranac line. In each bottle of Saranac, you'll find exceptional quality, distinctive ingredients and a refreshing twist on tradition - the signature of the F.X. Matt Brewing Company.

Prism Brewing Company: Philly's most creative brewery. Operating less than 10 miles outside of Philly, Prism Brewing is as hometown as you can get. In fact, the name Prism is derived from the now defunct Philly based TV channel; in part to pay homage to their roots as well as to the owner's previous career working in TV & Film. The creativity nurtured from that experience shows in the beers they brew today as does the anti-establishment nature of his favorite band, Pink Floyd. Prism treats beer like a chef treats food in that they only use whole, natural and fresh ingredients to create balanced flavorful ales; using no extract flavors or purees. They use no preservatives or finings and leave it unfiltered to keep their flavors fresh. After all, beer is food, so let's make it flavorful and experience how life is more colorful with a Prism. http://www.prismbeer.com 

###

Best,

Calvert J. Bobola
F.X. Matt Brewery
Assistant Brand Manager

Thursday, January 22, 2015

beer and cheese


 

Beer & Cheese Returns...with a new
spirit..
 

January 19, 2015: Beer and cheese is back, and this time we're adding a bit of a twist.  
Each year Ottavio Delicatessen joins us at the brewery for one magical evening, where 10
of the finest cheeses are paired with 10 select Phillips brews. But this year with the exciting
launch of our in-house distillery the Fermentorium, we will have a couple of rounds paired
with spirits!  

All the fun goes down on February 11th here at the brewery. This event sells out quickly
every year so make sure to head down to Phillips HQ or Ottavio to grab your tickets; 
you don't want miss out on this opportunity to explore beer and spirits alongside their
partner in brine.

Prices are $55 and include tax.

Wednesday, January 21, 2015

beer column

my notes from yesterday's beer column on cbc radio's on the coast with stephen quinn:

So you know you like craft beer. Now what?
I think learning more about craft beer should be the second thing on everybody's craft beer to do list... right behind drinking more of it!

I was at a tasting room the other evening and the folks beside me were very enthusiastic about their craft beers. It appeared they were on a bit of a brewery crawl, which I very much salute, and were trying to find the words to describe the different beers and how they felt about them. Now I'm not going to go all beer snob on you and say that they were using the wrong words to describe the beers, because there aren't wrong words to describe any experience. Sure, they could have used words like "mouthfeel" and "lacing on the glass" and other bits of beer lingo, but that's not what struck me most about these beer appreciators. No, what made me keep listening was the misinformation they were unwittingly feeding each other. While part of me wanted to lean over and offer them a dazzling beer 101 lecture, the rest of me preferred to leave them be. You see, I would rather live in hope that I see those people again in a year's time and hear how differently they might be approaching those same beers than try to force learning upon them. I believe that people as enthusiastic about craft beer as they are will learn a lot about it in a year's time, whether they're actively trying to or not. Craft beer is in the mainstream news regularly these days, and if you go to any place it is served, people are always talking about it. Passive learning is happening all the time!

But suppose you want to actively begin your beer education? Where can you start?

Keep tasting beers. Keep trying to describe what you're tasting. Notice how the beers pair with foods. These are all things that begin a beer education. Happily, actual beer education is not much harder. Organizations like CAMRA (The Campaign for Real Ale) offer classes to their members on a variety of topics. Join the club, take the classes - there's beer drinking involved! Many of the private liquor stores offer tastings as well. Some of these are more formal than others, where you sit at a table and taste beers as you are being told about them. Others are less formal but still offer you a chance to talk to someone knowledgeable about the beer. 

Go to beer pairing dinners. At these the brewers talk about the beers, you taste them on their own, then with the food that has been made to pair with them. Sometimes the chef will talk about the dish and why they prepared it for the particular beer. There is so much information to be absorbed at these events, all while you sip and munch.

Fun while you learn?! Fortunately much of beer education is very social! And we are so lucky here in the Lower Mainland that we have so many breweries full of people to ask about beer when we visit them. Provided they're not crazy busy at the time, brewers and staff are great people to talk to about beer. Go on a brewery tour - see behind the scenes and learn about how beer is made.

Read about beer! There are several beer magazines you can subscribe to, Taps magazine here in Canada, BeerAdvocate in the United States, are both great resources. I subscribe to both and like to read them on the bus. I also have a whole shelf of beer books at home. The internet is great for finding quick answers to beer questions, but I like to read books too as they give me information I didn't even know I was looking for.

Some of my favourite books are:

Tasting Beer by Randy Mosher. This is a text book about beer, but a very accessible text book! He covers a myriad of topics, including: sensory evaluation, brewing, judging beer and beer styles.

Man Walks Into a Pub and Three Sheets to the Wind by Pete Brown. These books read more like fiction, but are the very real accounts of a very funny Brit as he travels the world drinking beer in the one, and covers the history of beer in the other.

Craft Beer Revolution by Joe Wiebe. This one is by Victoria's Thirsty Writer, Joe Wiebe. It is a bit out of date now, as a new brewery opens almost weekly in BC, but it is a great source of local beer history and the stories behind the breweries and their brewers.

B is for Beer by Tom Robbins. A children's book for adults, it takes little Gracie Perkins through the whole magical world of where beer comes from.

Have a bottle-share with friends.  You could pick a style of beer and have everyone bring a bottle from a different brewery.  Pour all the beers in taster glasses and compare and contrast your hearts out.  Or you could have everyone pick a different style of beer and do the compare and contrast over the different styles.  However you do it, you're learning as you go.  You can use the beer style guidelines as a reference to keep you on track.

If you are already along the beer education path, some possible nexts steps in beerducation would be homebrewing, searching out and trying new beer styles, and taking the tests to become a Cicerone or a Certified Beer Judge.  Or why not get a diploma or certificate from College or University? Kwantlen, and SFU have programs.


Beer Picks:
Because Bomber Brewing announced that you'll be able to drink their Pilsner at Canadians' games this summer, I'm making the Bomber Pilsner my first beer pick this week

And then, because it has been feeling so Springy in Vancouver this week, I'll keep it light with Powell Street's new Azacca Ale.  A lighter ale with a hint of citrus from those New Zealand Azacca hops.  Only available at the brewery.

And Yaletown Brewpub's Bohemian Pilsner, a crisp and hoppy lager, is back on tap at the brewpub.

Tuesday, January 20, 2015

on the coast

i'll be on cbc radio one's on the coast with stephen quinn at 5:50 p.m. today
talking about how you can easily learn more about craft beer, and have fun doing it
88.1 fm
690 am

Friday, January 16, 2015

cbc website

look who made the cbc website again!


Craft beer bellies threaten hipster waistlines

How can afficianados of the exploding craft beer scene balance a love of suds with a trim figure?

By Jason Proctor, CBC NewsPosted: Jan 16, 2015 2:00 AM PTLast Updated: Jan 16, 2015 8:26 AM PT
These craft beers have a way of working their way into your heart and onto your hips.
These craft beers have a way of working their way into your heart and onto your hips. (CBC)
The male hipster feels it in the way his black jeans suddenly nudge a softening belly as he pedals upwards on his fixed gear bike. For the female hipster, it's the tightening strain of elastic on those vintage polyester dresses.
 
But even worse, the culprit in this unwanted weight gain may be one of the pillars of hip life: craft beer.

Et tu Brew-té?

"I probably have put on a bit of weight, especially in the past couple of years now [that] all these breweries have opened up," says Christopher Vincent, hip Vancouver barber and craft beer lover.

Beer vs belly: "a tough battle"

According to B.C. beer expert Joe Wiebe, author of Craft Beer Revolution, the province has more than 80 craft breweries with as many as 10 more scheduled to open in the next year. He says the lure of constant temptation is tough on the waistline.

"It's a tough battle for sure," he says. "Often craft beer is quite strong, high in alcohol, which is actually a lot higher in calories than even regular beer. So it is a challenge."
On The Coast beer columnist Rebecca Whyman
On The Coast beer columnist Rebecca Whyman says she expects to see heavier hipsters in years to come. (Stephen Quinn)
 
Beyond occasional extras like espresso, chocolate and grapefruit, craft beer is generally a pure product, free of additives. But microbrews still carry the major caloric content of their commercial cousins — about 140 calories for a 12 oz bottle.
But On the Coast beer columnist Rebecca Whyman says lifestyle is a part of the problem.

"The people that love craft beer tend to be sitting around drinking it more often than maybe they are going for a walk," she says.

Whyman is currently on her annual January beer-free cleanse.

"If I'm not going for a drink, I see fewer people, I go out a lot less, and the upside of that is I'm getting more exercise so I tend not to increase my beer belly in that month the way I normally would."

From hip-ster to waist-er

Whyman says anyone doubting the ultimate impact of a life dedicated to craft beer need only to consider the stereotypical look of the craft brewer: "The guys have beards and bellies."

Zach Galifianakis
Zach Galifianakis chic: the craft brewer look
 
Call it Zach Galifianakis chic.

But beard aside, it's a style that doesn't mesh with the skinny jeans and tight t-shirts of the classic Vancouver hipster.

"As time goes on and more hipsters are hanging out at craft beer places, their waistlines are just going to have to grow along with them," says Whyman.

"Fortunately the lumberjack look works with quite well with a beer belly and skinny jeans."

So it may also be time for name change: from hipster, to waist-er.

Wednesday, January 14, 2015

single malt opportunity


 

 

Adopt a Private Cask of Canadian Single Malt

Odd Society Spirits' Second Annual Cask Sale is Here

Odd Society 2015 Single Malt Cask Release

Vancouver B.C., January 14, 2015 — Odd Society Spirits prepares to barrel their second annual batch of single malt and are thrilled to offer the public the opportunity to purchase a private 30 litre cask of their very own.  This Canadian Single Malt is made from 100% B.C. malted barley fermented and distilled onsite. 

 

The demand in 2014 for their first release was so high, they created a wait list for 2015. With only thirty casks available and a long list of potential owners, eager buyers are encouraged to place their orders immediately. This exclusive offer ends on February 9, 2015 and casks are priced at $1500 plus bottling fee.

 

"Rob Scope [bar manager at The Cascade Room] and I purchased a cask with a group of friends last year," says Quentina Siah, local food and spirits aficionado. "The anticipation to take our whisky home is like an extended Christmas Eve — we can't wait ."

 

All casks purchased are stored at Odd Society Spirits for 3 years under the expert supervision of distillers Gordon Glanz and Joshua Beach. During this time, proud cask owners can follow the aging process at a visitation and tasting event once a year.  

 

Canadian liquor regulations require that the cask's contents age for a minimum of three years before it can be called a "whisky".  Once the aging process is complete, the spirit will officially be called a Single Malt Whisky and be bottled onsite Odd Society Spirits.

 

See how their single malt is made in this video produced by Odette. 

 

The Odd Society Spirits Limited Cask Offer Includes:

  • 30 litres of Odd Society Single Malt barrelled at approximately 62% ABV (After three years of aging each cask will yield approximately 45-750ml bottles). 
  • Storage for three years while the spirit matures in once-used American White Oak Casks onsite at the Odd Society Spirits Distillery
  • Bonding and Insurance for three years
  • Visitation and tasting event at the Odd Society distillery once a year

Odd Society Spirits Limited Cask Offer Details: 

 

Price: $1500 (includes tax) 

  • Payment is required at the time of ordering
  • Bottling costs are $250 at the time of bottling 
  • The empty cask cask can be purchased for an additional $125 after bottling

Order: Casks can be purchased directly from the distillery by contacting General Manager, Miriam Karp at miriam@oddsocietyspirits.com